Spicy Hot Chocolate Soup Shooters bring together deep dark chocolate, warming spices, and gentle chilli heat in a silky, spoon-coating texture. Designed for festive servings, this recipe focuses on balance; rich without heaviness, spicy without sharpness, making it ideal for Christmas tables, cocktail-style parties, and winter menus that need a memorable sweet finish.
In a small bowl, combine the cornflour and water, stirring until completely smooth with no visible lumps. This slurry ensures controlled thickening later and prevents graininess in the finished shooters. Keep it aside at room temperature so it blends seamlessly when added to the hot liquid.
Description - Step 2
Warm Dairy
Pour the whole milk and heavy cream into a heavy-bottomed saucepan and place it over low heat. Warm the mixture slowly, stirring occasionally to prevent scorching at the base. The liquid should steam lightly but never reach a boil, as overheating affects both texture and flavour.
Description - Step 3
Blend Cocoa
Whisk in the cocoa powder and granulated sugar while the milk is hot. Continuous whisking helps the cocoa dissolve evenly, avoiding dry pockets that can later cause bitterness. At this stage, the liquid will darken slightly and develop a rounded chocolate aroma.
Description - Step 4
Melt Chocolate
Add the finely chopped dark chocolate to the saucepan. Stir gently but consistently over low heat until the chocolate melts completely. The mixture should turn glossy and uniform, with no visible pieces remaining. Keeping the heat low prevents the chocolate from seizing or separating.
Description - Step 5
Thicken Soup
Stir the prepared cornflour slurry into the hot chocolate while whisking. Continue cooking for two to three minutes, allowing the mixture to thicken gradually. The goal is a light soup consistency; thicker than a drink, yet still fluid enough to pour smoothly into shooter glasses.
Description - Step 6
Spice Finish
Add cinnamon, cayenne pepper, minced red chilli, salt, and vanilla extract. Stir well and let the flavours bloom briefly. The spice should feel warming rather than aggressive, with the chilli adding depth instead of overpowering the chocolate.
Description - Step 7
Strain Smooth
Remove the saucepan from the heat and strain the hot chocolate through a fine sieve. This step refines the texture, removing chilli fibres and any cocoa residue. The strained liquid should feel velvety and clean, ideal for small-format serving.
Description - Step 8
Serve Hot
Pour the strained hot chocolate into pre-warmed shooter glasses. Serve immediately while hot, as the texture is best enjoyed warm and silky, allowing the spice to unfold gradually with each sip.
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French 
Easy
Dessert
